Ever stood in front of your smoker wondering exactly how long those chicken drumsticks need to reach smoky perfection? I’ve been there too! After years of trial and error (and some seriously overcooked chicken) I’ve figured out the perfect timing for mouthwatering smoked drumsticks that’ll have everyone asking for seconds.
Drumsticks are one of my favorite cuts to smoke – they’re affordable, hard to mess up, and always a crowd-pleaser. Whether you’re hosting a backyard BBQ or just want a delicious weeknight dinner, this guide will ensure your smoked chicken drumsticks turn out juicy on the inside with that irresistible crispy skin we all crave.
How Long to Smoke Chicken Drumsticks: The Quick Answer
For those who just want the basics:
Smoking Temperature 250-275°F (121-135°C)Smoking Time 1.5-2 hours (approximately)Target Internal Temperature 165°F (74°C) minimum up to 180-185°F (82-85°C) for fall-off-the-bone tenderness
But there’s more to perfect drumsticks than just time and temperature! Let’s dive deeper
The Perfect Smoking Process for Chicken Drumsticks
Step 1: Preheat Your Smoker
First things first – get your smoker ready:
- Heat to 250-275°F (121-135°C)
- Add your preferred wood chips (more on the best choices later)
- Allow the temperature to stabilize before adding the chicken
Step 2: Prepare the Drumsticks
While your smoker heats up:
- Pat the drumsticks dry with paper towels (crucial for crispy skin!)
- Apply a thin coat of neutral oil like canola or grapeseed
- Season generously with your favorite rub
Pro tip: For extra crispy skin, try dry-brining! Season your drumsticks and let them sit on a wire rack in the refrigerator for 2-8 hours before smoking. This draws out moisture and results in amazingly crisp skin.
Step 3: Smoke Those Drumsticks
Now for the main event:
- Place drumsticks on the smoker grates with some space between them
- Maintain a consistent temperature throughout the cook
- Smoke for about 80-90 minutes at 275°F or 90-120 minutes at 250°F
- Flip them halfway through if desired (though not strictly necessary)
Step 4: Check for Doneness
This is where many ppl go wrong. Don’t just rely on time! Use a reliable meat thermometer to check:
- The safe minimum internal temperature is 165°F (74°C)
- For dark meat like drumsticks, you can go higher to 180-185°F (82-85°C)
- At this higher temp, the connective tissues break down and the meat becomes more tender
Step 5: Optional Sauce Application
If you want saucy drumsticks:
- Apply BBQ sauce or glaze when internal temp reaches about 165°F
- Continue cooking for another 15-20 minutes to set the sauce
- Watch carefully so the sauce doesn’t burn
Step 6: Rest Before Serving
Don’t skip this step!
- Let drumsticks rest for 5-10 minutes after removing from the smoker
- This allows juices to redistribute for optimal tenderness
- The drumsticks will continue cooking slightly during this time
Factors That Affect Smoking Time
Several things can impact how long your drumsticks take to smoke:
- Drumstick Size: Larger legs take longer (duh!)
- Starting Temperature: Cold drumsticks right from fridge take longer than room temp
- Smoker Type: Different smokers may cook at slightly different rates
- Weather Conditions: Wind, cold, and humidity can affect your smoker’s performance
- Smoker Loading: A full smoker may take longer than a partially loaded one
Wood Choices for Smoking Chicken Drumsticks
The wood you choose makes a huge difference in flavor. Here are my favorites for chicken:
- Apple: Mild, sweet smoke that complements chicken perfectly
- Cherry: Slightly stronger than apple, adds nice color
- Hickory: Classic, stronger smoke flavor (use sparingly)
- Maple: Mild and slightly sweet
- Mesquite: Bold, intense flavor (use carefully – can overpower)
I personally prefer fruitwoods like apple or cherry for chicken drumsticks. They give a perfect balance of smoke without overwhelming the meat.
My Favorite Chicken Drumstick Rub Recipe
Want a killer rub for your drumsticks? Try this:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 2 tablespoons chili powder
- 1-2 tablespoons cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
Mix everything together and apply generously to your drumsticks before smoking.
Tips for Achieving Crispy Skin
Let’s be honest – soggy skin is a disappointment. Here’s how to get that crispy goodness:
- Dry thoroughly before applying oil and seasonings
- Dry brine in the refrigerator for a few hours or overnight
- Don’t spritz too much during smoking (if at all)
- Finish at higher heat – increase temp to 350-400°F for the last 15-20 minutes
- For pellet grills: Consider a quick sear over direct heat to finish
Common Problems & Solutions
| Problem | Solution |
|---|---|
| Rubbery skin | Finish at higher temperature (350-400°F) |
| Dry meat | Don’t overcook; consider brining; rest after cooking |
| Too smoky | Use less wood or milder wood varieties |
| Not enough smoke flavor | Add more wood chunks early in the cook |
| Uneven cooking | Rotate drumsticks during smoking |
Frequently Asked Questions
Can I brine chicken drumsticks before smoking?
Absolutely! Brining helps keep the meat juicy. You can wet brine (soaking in saltwater solution) for 4-6 hours or dry brine (applying salt directly) overnight in the fridge.
What’s the best way to tell when drumsticks are done?
Always use a meat thermometer! Visual cues can be misleading. Chicken is safe at 165°F, but drumsticks benefit from cooking to 180-185°F for better texture.
Should I wrap my drumsticks during smoking?
Generally, no. Unlike larger cuts like brisket, drumsticks don’t need wrapping. However, if you’re trying to speed things up, you can wrap them in foil after they reach 150°F internal temperature (the “Texas Crutch” method).
How many drumsticks should I prepare per person?
Plan for 2-4 drumsticks per adult, depending on what else you’re serving. For kids, 1-2 is usually sufficient.
How can I store leftover smoked drumsticks?
Refrigerate in an airtight container for 3-4 days. For longer storage, wrap tightly and freeze for up to 3 months.
What’s the best way to reheat smoked drumsticks?
For best results, reheat in an oven at 350°F until warmed through. You can also use an air fryer for quick reheating with crispy results. Avoid microwaving if possible as it can make the skin soggy.
Serving Suggestions
Complete your meal with these perfect sides for smoked chicken drumsticks:
- Smoked mac and cheese
- Coleslaw
- Potato salad
- Grilled vegetables
- Cornbread
- Baked beans
Final Thoughts
Smoking chicken drumsticks isn’t just about the time – it’s about the process and attention to detail. While the basic answer is about 1.5-2 hours at 250-275°F, the best results come from monitoring internal temperature and adjusting as needed.
I’ve smoked hundreds of batches of drumsticks over the years, and I can tell you that once you get the hang of it, you’ll never want to cook them any other way. The combination of that smoky flavor, juicy meat, and crispy skin is absolutely unbeatable.
So fire up that smoker, grab some chicken, and get ready for some of the best drumsticks you’ve ever tasted! And remember – it’s not just about how long you smoke them, but how well you smoke them.
How Long to Smoke Chicken Legs
It takes approximately 90 minutes (one and a half hours) to fully smoke chicken legs, but this time can vary. It’s best to have a reliable meat thermometer on hand to keep an eye at temperature as you near this 90-minute mark (the ThermoWorks Mk4 is the best of the best, or try the ThermoPop if you’re on a budget).
Chicken legs need to be smoked until they reach an internal temperature of 175 degrees F. If you are smoking your chicken legs dry (without any sauce), pull the chicken off the smoker at 175 degrees. If you are wanting to add some of your favorite BBQ sauce to the legs, brush the chicken with sauce when the internal temperature reads 165 degrees F. Those last 10 degrees on the smoker with sauce will allow the sauce to tighten and caramelize. Quick tip: you can think out your BBQ sauce with a little apple juice to make it more spreadable on your chicken legs.
My recommendation? Do a little bit of both! Leave some of your chicken legs dry and brush half with BBQ sauce for a perfect variety at dinnertime! Winner winner, chicken dinner!
How to Smoke Chicken Legs
Friends, chicken legs are some of the easiest things to make on the smoker. And, as mentioned above, they’re relatively cheap as well. I consider smoked chicken legs to be a great beginner cook when you’re just learning how to smoke. Oh, and for those of you veteran smokers, they’re the perfect thing to toss on the grill for a tasty weekday dinner.
Here’s the ins and outs on how to smoke chicken legs:
- Preheat. Get the smoker cooking at 275 degrees F. In addition to drizzling the chicken legs with olive oil, this temperature is key to preventing leathery skin from developing.
- Season. Drizzle the chicken legs with olive oil, and season on all sides with my Sweet Rub.
- Smoke. Smoke the chicken legs directly on the grill grates for approximately 1 1/2 hours. Target temperature for these chicken legs is 175 degrees F. If saucing your legs: Brush your favorite BBQ sauce when the legs reach 165 degrees.
- Enjoy. Before digging into your delicious chicken legs, allow them to rest for a few minutes.
As mentioned before, play around with these! Change up the wood used to smoke the legs. Try a different combination of seasoning or BBQ sauce. You can even divide up your chicken legs and try half with one rub/sauce combo and the other half with another. There is no right or wrong way to flavor these chicken legs!